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Shrimp Adobo with Coconut Milk
Course
Main Course
Cuisine
Filipino
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
servings
Author
Liza Agbanlog
Ingredients
2
tbsp
olive oil
2
cloves
garlic,
chopped
¼
cup
white vinegar
¼
cup
light soy sauce
¼
tsp
freshly ground black pepper
1
bay leaf
1
lb
head-on large shrimp
½
cup
coconut milk
Chopped green onions,
for garnish
Instructions
Trim the tendrils off of the shrimp with scissors and then rinse under cold running water. Drain and set aside.
Heat a wok or skillet over medium high heat. Add the oil, rotating to coat entire bottom of the skillet.
Add the garlic and saute until light brown, about 1 minute. Add the vinegar, soy sauce, pepper and bay leaf, and bring to a boil.
Add the shrimp and cook until it starts to turn pink, about 2 minutes.
Add the coconut milk, and cook for another 2 minutes or until the shrimp is cooked. Make sure not to overcook the shrimp.
Remove the bay leaf. Serve sprinkled with green onions.